Stuffed Chicken

Sooo good! and easy to make. I saw it on the Nate Berkus show, but i added my own twists to it - mainly the cilantro. Worth a try!

Maria's Healthy Stuffed Chicken
Serves: 2
Ingredients
2 boneless, skinless chicken breasts, flattened
Stuffing
¾ pound low-fat feta cheese, crumbled
½ cup packed, chopped baby spinach
½ cup fresh chopped cilantro
1 teaspoon minced garlic
1 teaspoon olive oil
1 teaspoon ground black pepper
Sauce
2 cups spaghetti sauce
1 diced mango, peeled and seeded (dice into small pieces)
1/2 seeded and diced jalapeno pepper ( very small pieces)
handful or cilantro
1 tablespoon Parmesan 
Salt and pepper, to taste
Directions
Preheat the oven to 375 degrees.
Mix all the stuffing ingredients in a bowl. Spoon out half of the mix onto each flattened chicken breast. Wrap the chicken around the stuffing and place in a small baking pan brushed with oil. Bake for 35 minutes.
While the chicken is baking, prepare the sauce: combine all the ingredients in a pot over medium heat. Bring just to a boil, then turn heat down to low and simmer.

Spoon the sauce over the chicken to serve.

* These measurements are not exact but they're about what i did.  feel free mix it up how you would like!

Abi Approved Sweet Tator Soup

Cat said I had to post this one. I have been procrastinating using the massive sweet potato we bought a few weeks back, so here is what we did with it:

• 1 1/2 - 2 Cups Sweet Potato (one big mama sweet potato)
• 1 Big Carrot
• 1 1/2 Cups chicken stock (I used chicken bouillon cubes)
• 1 small onion (finely chopped)
• Couple cloves garlic(finely chopped)
• Small piece of ginger (finely chopped)
• 2 Tablespoon butter
• 1 Tablespoon flour
• 2 Tbs brown sugar

• 1/2 Cup milk
• 1/2 Cup cream (or more milk if you don't have/to keep healthier)
• 1/2 Teaspoon basil
• 1/2 Teaspoon parsley
• salt/pepper to taste

Boiling the sweet potato and carrot together in a big pot. Once soft, drain some water until you have about 1 1/2 Cups left of water and then added the chicken bouillon cube. Let cook one more minute for bouillon to dissolve and then put in blender to puree. (You could avoid the need to use a blender if you have an immersion blender)

Put the butter, onion, garlic and ginger in the same pot you used to cook the sweet potatoes/carrot and cook 5 minutes. Add the flour and stir until clumpy. Now add the milk and stir together in the pot until no longer clumpy!
Add the sweet potato and carrot puree back to the pot. Add whatever else I forgot to mention or is left on the list. Cook for a few more minutes and wammo, you got yourself some sweet tator soup fer dinner.

We ate it with home made rolls and it was quite delectable!